The Official Downton Abbey Cookbook

Product Information

Remove the bottom from a 6- or 7-inch (15- or 18-cm) round springform pan and put the pan ring on the plate on which you plan to serve the charlotte. Cut one end off of each ladyfinger so they all have a nice flat end and are the same height. Use them to line the pan ring, standing them up vertically with the rounded end at the top. They will be slightly squishy, so you can press them into one another to keep them in place. As an accompaniment, consider Navy Beans with Maître D’Hôtel Sauce. Those who have brushed up on their Escoffier will know that Maître d’Hôtel refers to a simple and tasty combination of butter, cayenne, parsley, salt, and pepper (a combination that goes well with just about anything!). Keeping the heat very low, add the egg mixture to the pan and cook very gently, turning occasionally, until the egg is just cooked through but remains slightly runny, 5–6 minutes.

Downton Abbey 3 potential release date, cast and more Downton Abbey 3 potential release date, cast and more

Food historian Dr Annie Gray is familiar to British audiences as a regular on the BBC Radio 4 panel show ‘ The Kitchen Cabinet.’ She is also the author of several historically inspired cookbooks, including English Heritage’s How to Cook the Victorian Way with Mrs Crocombe. The name and concept come from an Indian recipe called khichri, a mixture of dahl and rice that was adopted and altered to suit the British palate. Transfer the filled pastries to the prepared pan and refrigerate while you roll out, fill, and shape the remaining dough. Arrange all the filled pastries on the pan. Lightly brush the tops with milk. During the food shortages of WWI, one author suggested adding chopped tomatoes and onions to bulk out the ‘minced meat of any kind’. Unclip the springform pan ring and carefully lift it off. The ladyfingers will probably attempt to collapse slowly, which is why charlottes are often served, including at Downton, with a natty ribbon tied around their middle. It’s a very good idea to have a ribbon handy, especially if you are unmolding this more than a few minutes before serving. Tie the ribbon securely round the middle and then arrange the sliced strawberries on top. You can add other fresh fruit, edible flowers, or candied fruit as you prefer.

Raspberry meringues

To make the fool, purée the raspberries in a food processor or blender, then pass the purée through a fine-mesh sieve to remove the seeds, or use a food mill, which will extract the seeds as it purées. (Removing the seeds is optional but would have been done in houses like Downton.) Combine the cream and superfine sugar in a bowl and, using a whisk or a handheld mixer on medium speed, whip together until soft peaks form. Gently fold in the raspberry purée just until no white streaks remain. Taste and adjust with confectioners’ sugar if you prefer it sweeter. The fool should be fairly tart, however, to contrast with the meringue. NOTEThis cake can also be baked in a rectangular pan. The round cake would be carried to the table whole and sliced into wedges for serving. The rectangular cake can be cut into small squares and the top of each square decorated with a little icing and a glacéed cherry or a piece of crystallized ginger, as shown left. The batter can also be baked in a muffin pan and decorated with piped cream or frosting. Cheese bouchées Sauté the stuffing mixture in a frying pan over medium heat until the sausage is no longer pink, for about 3–4 minutes. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Transfer the ladyfinger mixture to a piping bag fitted with a large plain tip and pipe lengths of the mixture onto the prepared pan, making sure they are about 3/4 inch (2 cm) longer than the height of the mold you will be using. Sprinkle the lengths evenly with the remaining 2 tablespoons superfine sugar. Matthew Goode was not in the sequel, due to scheduling conflicts, and the movie excused his absence by hinting at turbulent waters in Henry and Mary's relationship (which could be a plot point for a threequel, if they can get their schedules to line up!).

The Unofficial Downton Abbey Cookbook, Expanded Edition: From

a wide range of small bites, from custards to straws to everything in between. Like hors d’oeuvres, they were intended to refresh the palate and appealed to diners who did not have a sweet tooth. Cheese, when served, was eaten after the sweet entremets, ostensibly to prepare the palate for the dessert wines, which were followed by a simple dessert of fruit, nuts, and ices. In the early twentieth century, blancmange gained an unfair reputation as stodgy nursery food, pushing it down the social scale. Before that, however, and in various guises, it was regarded as a light and easily digestible entremets. Dinners at Downton frequently include some form of molded cream, and this version, which is set with cornstarch rather than gelatin, is a very easy way to replicate one. A firm favourite for the sweet course at Downton is meringue with fruit, generally raspberries . It’s served instead of the desired apple charlotte when Mrs Patmore refuses to change her menu in season 1, and it’s on the table when Robert first starts to fall for Jane in season 2 .

No valid subscription found

No breakfast at Downton would be complete without a dish of kedgeree, kept warm on a burner on the sideboard. To make the ladyfingers, put 1/2 cup (100 g) of the superfine sugar and the eggs into a heatproof bowl (preferably metal). Rest the bowl over a pan of barely simmering water and whisk until the mixture is light and foamy and warmed through. Remove from the heat and continue whisking until the mixture is cold, 10–15 minutes. Fold the flour, baking powder, and cinnamon into the cold yolk mixture just until fully incorporated. Bake until the sausage is cooked through and the batter has puffed up and browned, about 45 minutes.

The Official Downton Abbey Cookbook (Downton Abbey Cookery)

In her introduction, Annie Gray notes that the Edwardian era “was the key period for the codification of French haute cuisine, and many of the dishes and techniques that we still regard as intrinsic to classical French cooking today were developed at this time. Auguste Escoffier, one of the most important figures in French cuisine, was working in London at the Carlton Hotel, having published his immensely influential Le Guide Culinaire in 1903.” Rather than being carefully moulded and garnished, the dishes are typically served in the vessel they were cooked in, and while some of them take a long time to simmer or bake, the effort and time involved in making them is minimal.Bake the meringues for 2–21/2 hours. They should be crisp to the touch and lift off the parchment easily. Let cool completely. Let the fish cool until it can be handled, then remove and discard the skin and break up the flesh into large flakes, removing any errant bones. Set aside. To make the batter, whisk together the milk, flour, salt, and eggs in a bowl until thoroughly mixed. The six series of ‘Downton Abbey’ spanned the period from 1912–1926, and the recipes in this cookbook include a number of dishes which featured in particular episodes, along with additional recipes from cookbooks that were popular during the period, providing a real sense of English cooking at the time. Starting the day the Downton way